Lingonberry Pies Crackers in Lettuce Bed

Use a cookie cutter to divide the lamb pâté into small pieces and put these pieces in the fridge until shortly before serving - the remnants from the cut-out are collected on a plate, which we spread into the crackers shortly before serving (if they are spread too early the crackers mushy)

wash the lettuce and chop it apart - peel the orange with a sharp knife - remove the white peel completely - cut out the orange fillets from between the skins - collect the juice and add to the marinade

Mix all ingredients for the marinade: raspberry vinegar, lemon oil, salt, pepper, white balsamic cream, cranberry jam and juice from the orange fillets in a shaker

Halve the crackers - spread the remnants of the lingonberry pie on both sides and fold up - pull the salad through the marinade and place on the plates - place the cut-out pieces of lingonberry pie on top - place the filled crackers with it - add the orange fillets and put small lingonberry dots on top

You can buy lingonberry pie ready-made - if you want to make it yourself, you can find the recipe in my cookbook: CRANBERRY PASTETS